Gary wrote:

> jmcquown wrote:
> >
> > On 3/9/2018 10:21 AM, Gary wrote:
> > > jmcquown wrote:
> > > >
> > >> I've heard plenty of people here say ribeye steaks are tender
> > >> yet bland. Red wine would fix the "bland" part.
> > >
> > > No. A good ribeye is certainly not bland. Only if YOU steamed it
> > > which you have claimed that you've done.
> > >
> > I've never said I steamed a ribeye steak. I've deglazed a
> > screaming hot cast iron pan with wine (it was a petit filet, BTW)
> > and removed it from the heat and covered it with a vented lid.
> > That's not steaming.
>
> Actually you DID claim to finish off ribeye steak with a lid
> (steaming). You just said that a few weeks ago...need a quote?
>
> Not only that, deglazing "a screaming hot cast iron pan with
> wine" can also be a fail. Most likely that would ruin the
> seasoning of the pan. Actually...screaming hot pan is good for
> searing but not necessary for deglazing later. What the hell,
> Jill? Better you stick to talking about what you know.

Actually, wine won't ruin the seasoning if it's a quick deglaze. I do
it with mirin at times.